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Jessica Vogl

Cookies spelling "let's build a house" for the Chicago Women Build

Let’s Build a House with Chicago Women Build

by Jessica Vogl September 30, 2021

UPDATE: The Chicago Women Build event has happened (we reached our team fundraising goal), and the giveaway is now closed. Stay tuned for next year!

This month I am joining Habitat for Humanity for the Chicago Women Build — an annual event where 500 women come together to build homes for women-led families here in Chicago. Some of the women building will become the future owners of these homes. To help spread the word about the Women Build and to help fundraise for our team — the Drywall Divas! — I’m hosting my very first Instagram giveaway! Together, let’s build a house, and perhaps win some delicious baked goods in the process!

If you popped over here from Instagram, welcome! Or if this is your first time seeing this, horray! So here’s the deal: I’m hosting a giveaway on my Instagram page that is open now until October 15 at 12:00pm CT.

What is the Chicago Women Build?

I’m glad you asked! Women Build is an annual event that Habitat for Humanity hosts in cities across the country. This is the third year I’ve joined the build and the first year I’ve joined as a team captain! During the month of October, 500 women will come together to build homes for women-led families here in Chicago. Stable, quality and affordable homeownership is important, and unfortunately women face more barriers to homeownership than men.

If you’d like to learn more about why the Women Build matters, you can check it out here.

An element of our participation in the build is fundraising. Our team has a goal of raising $7,000 and we’re just over halfway there! If you’re at all interested in contributing, you can do so here. Even a little goes a long way!

What will you win in the giveaway?

I will be choosing 2 lucky winners to win a box of homemade goodies — made by me — that will be shipped directly to your door! I’m already plotting ideas of what would be great to include in these boxes, but I will make the final selections based on any dietary needs (for example, if you’re allergic to nuts, then it wouldn’t make sense to send spiced, roasted nuts!).

How can I enter?

To enter:

“Like” this post (it’s the same as the image above) on my Instagram page
Comment with a treat that you’d love to see in this box
Tag a friend you’d like to enjoy it with!

That’s it! It’s really that simple!

Winners must be based in the continental US. This promotion is in no way sponsored, administrated, or associated with Instagram, Inc.

When will you choose the winners?

The 2 lucky winners will be chosen on Friday, October 15 at 12:00pm CT and announced in my Instagram stories.

Why is this a blog post if the giveaway is on Instagram?

Super valid question. I like where your mind is at! Instagram won’t let me share links on my posts (you have to have a certain number of followers to do so), so I needed a way to share this information in a way that people can refer back to it over the next 2 weeks while the giveaway is open, while still also being able to share other links on my blog.

Questions? Comments? Concerns? I’d love to hear it all! Thank you for reading and thank you for your support!

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Baking Recipes

How to Make Your Own Pumpkin Purée

by Jessica Vogl September 27, 2021

Jump to Recipe

It’s pumpkin season! And that means we’re ready to start baking pumpkin bars, breads, rolls, pies, and everything in between! Yes, you can buy pumpkin purée at the grocery store (in the US!), but if you really want to maximize the flavor, make your own pumpkin purée! It’s easy and can be made in batches, so you’ll have everything you need for the season’s baking.

As always, I do include a few affiliate links in this post for products I truly use and love. This just means that if you make a purchase after clicking one of those links, I’ll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. If you have any questions about affiliates, please reach out!

What You Need to Get Started

Pick your pie pumpkins! Firstly, note: pie pumpkins. This will not taste the same if you use a different type of pumpkin (think of it like corn — not all corn is meant for human consumption… not all pumpkins are either!) Make sure they’re ripe and you’re ready to go.

Pie pumpkins to make your own pumpkin purée

You’ll also need a food processor, or a strong blender to make the purée. I have a Cuisinart 14-Cup Food Processor that I’ve been using for a few years, and it can tackle anything!

I also recommend draining some of the water out of the purée — the water content of a pumpkin is high, and you’ll notice that when puréed, it has much more liquid than canned pumpkin that you buy at the store. If you strain some of the water out, you can maximize the pumpkin flavor and reduce some of the water content. It will also be more similar to the consistency of canned pumpkin. You can strain the water out in a few ways:

Use cheesecloth: I like to use cheesecloth (you can buy a bolt of cheesecloth, but they also make individual squares) and pile the purée to the center, lift it up so the purée is in a ball and squeeze the water out. The weave is small enough to not allow any of the pumpkin itself to come out, but you can wring out quite a bit of water! Also, cheesecloth is washable, so you can wash and use it again for something else!
Use paper towels: If you don’t want to go the cheesecloth route, you can do the same process with paper towels. They’ll be more likely to rip, so be careful — you likely want to use at least 2 layers of paper towels before you start wringing.
Use a mesh strainer: You can also add the purée to a mesh strainer (like this OXO mesh strainer) and use a spoon to push the water out. The pumpkin should remain in the belly of the strainer. Be careful with this one — depending on the size of your mesh, you might lose some of your pumpkin as well!

Pumpkin Purée FAQ

How should you remove the seeds from the pumpkin?

You can use a spoon, but I’ve found using an ice cream scoop works best!

What should you do with the pumpkin seeds?

You don’t need to keep them if you don’t want to, but if you do, you can make spiced pumpkin seeds! Here are a few great recipes you can try:

Simply Recipes, Roasted Pumpkin Seeds (plain)
Healthy Recipes, Spicy Roasted Pumpkin Seeds (for a spicy kick)
Joy Food Sunshine, Roasted Cinnamon Sugar Pumpkin Seeds (a sweet twist)

How long should you cook the pumpkin?

Cook the pumpkin for 45 minutes, or until fork-tender. It should be as tender as when you’re cooking spaghetti squash or something similar for eating. You will purée in a food processor after this step, so they should be quite soft!

Do you have to strain the pumpkin?

No, you don’t! You can use it as is after you purée, but note that your pumpkin may have a higher water content than a recipe using canned pumpkin would. You may need to adjust a few ingredients to ensure your recipe doesn’t end up too wet.

How should I strain the pumpkin?

Place the pureed pumpkin in the center of a cheesecloth (this will also work with paper towels, or a fine mesh strainer). Fold the cheesecloth around the pumpkin to make a ball and squeeze to drain the water out. Wring until you feel you’ve gotten most of the water, and then the pumpkin is ready to use.

How should I store pumpkin purée?

Store the pumpkin purée in an air-tight container in the fridge for up to 1 week, or in a freezer-safe container for up to 3 months. For freezer storage, I like to put 1 cup purée into a freezer bag, and then store as “bricks.” It’s easy for storage and then you know how much is in each bag (recipes often call for 1 cup pumpkin purée).

I’ve added a very “loose” recipe below for you to try. I hope you enjoy it! Leave a comment and let me know what you think!

Easy Pumpkin Purée

An easy recipe to make your own pumpkin purée for seasonal baking!

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Course Ingredient

Ingredients

2 small pie pumpkins

Instructions

Preheat oven to 350°F. Line a baking sheet with aluminum foil.
Carefully cut your pumpkins in half and use a spoon (or ice cream scoop!) to remove the seeds and pulp.
Place the pumpkins face down on the baking sheet and bake for 45 minutes or until tender. Let cool for at least 30 minutes, or until comfortable to touch.
Cut the pumpkin into chunks and remove the peel. Add pumpkin to a food processor and pulse until smooth.
Place the puréed pumpkin in a cheesecloth (you can also use paper towels), create a ball, and squeeze to remove excess water.
Place the pureed pumpkin in an air-tight container and store in the fridge for up to 1 week, or in a freezer-safe container for up to 3 months.

Keyword pumpkin, Pumpkin puree

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Side Dishes

A Late-Summer Charcuterie Board

by Jessica Vogl September 21, 2021

Since I’m dairy-free, I make charcuterie boards rather than cheese boards. Simple enough: there is just no cheese on them! But since you’re removing what many consider to be a quintessential part of a board, you need to think about what you’re going to add, or increase, in order to round out your board and still make it interesting and satisfying (from a visual and taste perspective!). These are my tips for creating the perfect late-summer charcuterie board.

Consider Your Late-Summer Charcuterie Board Ingredients

It’s a late-summer board, so consider the ingredients that are the best of the season! Think about a few things that you want to eat together (like prosciutto with melon, or fresh figs with honey) and then make sure you have those elements on your board.

What’s in season will vary depending on where you live, but for late-summer in Chicago, there are a few things I wanted to make sure to use:

Honeycomb – I can’t overstate how much I love raw honeycomb. It’s gorgeous, delicious, and a bit unusual, so a real treat to include! You may need to go to a specialty store to buy honeycomb, but you can also order online, like this Palermo honeycomb from Amazon! This also became the centerpiece of my board.
Fresh figs – an absolute summertime favorite. They are delicious and stunning, and immediately elevate any board.
Cantaloupe – think about how you’re going to pair this — with proscuitto and balsamic, it’s the perfect addition
Blackberries – another great summer berry to add flavor
Olives – always a good to break up the sweetness of some of the summer fruits
Salami(s) – pick your favorites, but I like to include a thinly sliced salami, and then a thicker, hard salami
Prosciuotto – to pair with the cantaloupe
Pistachios – adds a nice bit of crunch to the board, and sticks with our color theme
Breads and crackers – you need a vehicle for all of the great meats you’re adding to the board!
Balsamic vinegar – a little goes a long way, but this elevates the proscuitto and melon
Rosemary – mainly for decoration, the rosemary adds a nice pop of color and visual interest, but the flavor / aroma also goes well with the other flavors of the board

Consider Your Late-Summer Charcuterie Board Colors

This is optional, but if you want to really lean into your theme, think about your colors. Some of the ingredients you might be wanting to incorporate into your board will come in different colors. Olives, for example, are a great way to incorporate a certain pop of color. They can be green, black, mixed, or have red pimentos in them — go for the kind that fits most with your theme! And the list goes on: you can pull different colors (and shapes!) from apples, melons, grapes, and pickles.

For a late-summer charcuterie board, lean into your purples, oranges, and reds.

Purples: fresh figs, blackberries
Oranges: cantaloupe, honeycomb (somewhat orange!)
Reds: fresh figs, salamis, proscuitto
Greens: Olives, pistachios, rosemary

Consider Your Layout

First, start with your board. What size and shape do you want to use? Or do you not want to even use a board? You can put down kraft paper and use the tabletop as your board, or you can use a series of plates! Remember that charcuterie goes a long way; you don’t need to make a TON in order to feed quite a few people! A few boards that I am loving right now: this Acacia Wood Paddle Board, this Marble and Wood Round Board, and this Modern Slate Platter.

Second, consider your centerpiece: one central point that you build around. For my late-summer charcuterie board, the raw honeycomb is my centerpiece. If this were a cheese board, you might decide a wheel of brie is the centerpiece, or perhaps you are including a dip, and want that to play this role. Place that on the board first, and build everything around it.

Finally, consider your pattern. You can build with an organic pattern, or with more of a structured pattern — there is no wrong way! For an organic pattern, place different things around the board to create multiple interest points, and then build on those points. Nothing needs to be in a straight line! For a more structured pattern — perhaps concentric circles, or straight lines — decide what you’re going for, and then build that pattern from one starting point.

Late-Summer Charcuterie Board FAQs

Is there a certain way to fold your meats / salamis?

You can get fancy if you want to, but you don’t have to! I like to just lay my salamis / meats in an organic way. Personally, folding meats in a special spiral seems or special swirls seems time-consuming and not worth it, but that’s just me! Like I always say: keep it simple and delicious!

Can you make a charcuterie board ahead of time?

Yes! Charcuterie boards are a great thing to make ahead of time if you’re entertaining, and pull it out when you need it. You can simply cover with some plastic wrap and place in the fridge. Keep in mind this is a short-term solution (recommend a few hours, max). Your crackers / breads will begin to pick up moisture and get soft, and your cut fruits will start to lose their juice.

What should I place on the board first?

Pick a centerpiece item and place that first. For my late-summer charcuterie board, I used the honeycomb as my centerpiece because it was large, but also very beautiful and visually interesting. You could choose for any item to be your centerpiece to build around.

After that, place your bigger items, and then work your way down to smaller items. You can always use those small items to fill in cracks / little spaces that you have left at the end!

Are there rules on what can go next to each other?

There are no set rules! One thing to consider is water content. If you put crackers next to cantaloupe, the crackers are going to get a bit soggy from the melon after sitting for a while, so try to keep some separation from other items just to keep everything crisp and fresh.

How do I keep my board from being super expensive?

The meats on a charcuterie board are often the most expensive item. Just because we didn’t include cheese doesn’t mean that we filled those “holes” with more meat. Firstly, that would get costly, but it would also make your board very heavy for those eating. Use more fruits, nuts, and other items to add balance and lightness (and even better, these items are also not as expensive!).

There is no wrong way to make a late-summer charcuterie board, so just remember to have fun! At the end of the day, it will be delicious. It’s very loose, but I’ve included a quick recipe below if you want to recreate the same late-summer charcuterie board I made. I hope you like it!

Late-Summer Charcuterie Board

A very loose recipe to create a late-summer charcuterie board (without cheese!). Use as much / as little as you need to create the size of board you are looking for!

Print Recipe Pin Recipe

Prep Time 30 mins

Course Appetizer, Snack

Ingredients

Raw honeycomb
Hard salami
Sliced salami
Proscuitto
Cantaloupe
Blackberries
Fresh figs
Green olives
Crackers
Crusty baguette
Balsamic vinegar
Rosemary sprigs

Instructions

Slice and prepare your ingredients: slice figs, slice and peel cantaloupe, slice hard salami, slice crusty baguette, and add balsamic vinegar to a small dish.
Choose your board or surface and place your centerpiece (recommend the honeycomb!) first.
Build around your centerpiece with the large ingredients first. Place your meats, followed by the breads and crackers, and fruits. Place your balsamic vinegar dish and then fill in remaining openings with small ingredients like olives, blackberries, and pistachios. Garnish with rosemary sprigs.

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Dairy-free panna cotta with fresh figs - an "after" image in my Foodtography School review

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My Honest Review of Foodtography School

by Jessica Vogl September 18, 2021

One year ago, I signed up for Foodtography School and since the next class is coming around, I wanted to share my honest review of Foodtography School! This month, Foodtography School is back for its latest launch and is gearing up to welcome a new class of students. I feel so honored to look back on what has been an incredible year for me! If you’re at all interested in food photography (as a hobby, a side gig, or perhaps you have big business ambitions!), I hope sharing my story, experience, and my Foodtography School review will help you in this journey!

To be upfront, this post includes affiliate links for Foodtography School. This just means that if you make a purchase after clicking one of those links, I’ll earn a little money (at no cost to you) to keep the kitchen up and running! If you have any questions about affiliates, please reach out!

If you’re interested in Foodtography School – even joining one of the FREE Masterclasses – you can sign up here.

In my Foodtography School review, I’m also sharing a few “before and after” shots which are always fun! There is nothing “bad” about the before photos, but you can really see the progression — particularly in some of the finer details. I think it’s also really interesting to see that even before, I had a sense of the style that I wanted. You can see some interesting compositional elements (repetition, for example), but it’s just captured in such a better way in the “after” photo!

How did you get started?

I started food photography as a hobby a few years ago. I was that person who would take iPhone photos of my food in restaurants and snap pictures of a cake I baked before eating it (perfectly normal, right??). Eventually, I started to think about backgrounds and the items I had in the photo. What surface am I taking this picture on? How does this cutting board look? Do I like this silverware? How is this towel or napkin laying? And to be honest, the feedback I was getting from friends and family was really good! I’ve always loved baking and cooking and I think having a way to show off my creations was really fun for everyone.

When the COVID-19 pandemic hit and we were stuck at home, I began really craving a creative outlet. We were stuck in the house all day, not seeing other people, and the difference between work and home felt like a blurry line. I started looking at YouTube videos and other online sources about food photography and started doing more creative things in the kitchen. I signed up for Little Rusted Ladle’s Master the Art of Food Photography Summit (which was a free event in its first year at the time). The sessions were WONDERFUL! And the photography challenges really sparked for me — pushing me to do things I’d never even thought of.

Not long after that summit, I was craving more and I came across Foodtography School. It’s one of the main food photography courses, and I’d heard about it through others on Instagram — either they had taken it before, or they knew someone who did. I joined the free Foodtography School Masterclass, which was a great way to get some actionable tips and advice (for free!) and gave a peek at what the Foodtography School program looked like. I was hooked! So I signed up and never looked back!

Before Foodtography School (left) and after Foodtography School (right). Same recipe, but the image on the right has a much better understanding of light, composition and styling.

What is a Foodtography School Masterclass?

Foodtography School offers FREE masterclass sessions a few times per year. They are live, 90-minute sessions taught by Sarah Crawford of Broma Bakery that include immediately actionable tips and advice to improve your food photography. You will genuinely leave the session feeling that you have learned something you can do to immediately improve your work (I’m not even kidding! This is not one of those Masterclasses that is just a sales pitch the whole time!). Also, did I mention… it’s FREE! Literally zero commitment.

UPDATE: There is an Advanced Foodtography School Masterclass on November 18. If you’re curious about Advanced Foodtography School and interested in learning the below, then this Masterclass is for you!

Nine ways to diversify your photography income and make money (um, yes!)
Social media content geared specifically towards growth
How the content you create dictates your pricing (so true)
Advanced food photography techniques to take your photos from great to AMAZING
You’ll even get a little freebie (ahem, it’s a pricing matrix – so helpful!), for joining

If you’re interested in joining this FREE masterclass, sign up here.

What kind of classes does Foodtography School offer?

Foodtography School offers several different courses for different levels and interests:

Foodtography School is for people who want to treat their photography as an art form, create a standout online presence, and turn their photography into a business. This is the program I took!
Advanced Foodtography School takes the first course a step farther. The course helps you learn subleties in editing, how to develop a more complex grasp on composition, and teaches intricacies of food styling to elevate your photos immediately.
iFoodtography School is for anyone who wants to learn to take better pictures of food with their iPhone!
Restaurant Foodtography School is focused specifically on food photography for restaurants. This is a way to improve your portfolio, establish yourself in your community, and diversify your income.

I took the first Foodtography School and loved it, so this Foodtography School review focuses specifically on that course. I have not taken any of the subsequent courses just yet, but am absolutely still learning and investing in myself. Based on my experience already, I would certainly consider these courses as well!

Who teaches Foodtography School?

Foodtography School was created by Sarah Crawford of Broma Bakery. She’s taught over 6,000 students how to improve their photography through her info-packed online courses. All Foodtography School sessions are taught by her!

Before Foodtography School (left) and after Foodtography School (right). A very similar soup shot, but the image on the right really embraces some darker colors and tones and shows a better understanding of light, styling, and composition.

What do you learn in Foodtography School?

Foodtography School offers 7 units:

Fundamentals of Food Photography
Composition
Light
Branding
Editing
Social Media
Marketing

Each unit includes video sessions, workbooks, and an assignment.

You also receive several bonuses, including 4 styling sections, 3 editing sessions, an editable workbook, and new this year: a section on mastering Instagram Reels! You also get access to the Foodtography School private Facebook group, which has been such a wonderful resource for me. In this group, students will share their work and you’ll provide critiques. It also becomes a community that supports each other long after you’ve finished the sessions. You’ll make some great connections here too!

Do you need a fancy camera to join?

You do not need a fancy camera to join Foodtography School. But you will get the most out of the program if you have a DSLR or other manual camera. If you intend to only shoot photos with your iPhone, then I would recommend iFoodtography School!

Before Foodtography School (left) and after Foodtography School (right). A similar composition, but better understanding of negative space and storytelling!

Dairy-free panna cotta with fresh figs — Before Foodtography School (left) and after Foodtography School (right). A similar composition, but better understanding of negative space and storytelling!

Do you have to stick to a schedule?

No! The course is online and is set up to be a go-at-your-own-pace program. There are weekly assignments and critiques, and you’ll see others going through the program at that pace, but you don’t have to. For me, I went through the program very slowly over several months (other stuff going on, amirite!?). It was still great to see others sharing their work for critique, and then when I did share mine, everyone still shared great feedback and was very engaged. I think everyone really goes through it at whatever pace is best for them!

You also have lifetime access to all of the sessions, so you can revisit as many times as you want, which is really great if you want a refresher on certain areas.

What did you learn in Foodtography School?

I learned a ton and hopefully that has come across in my Foodtography School review! I came into Foodtography School as a hobbyist, and I left Foodtography School with a food photography side gig. And that side gig that might even become something more! Since taking the course, I have worked with brands for food photography as well as recipe creation projects, created an LLC, started sharing recipes on my blog (check one out here!), and recently billed my highest month ever. I feel more confident in my photography and my style and have a much clearer vision of where I want to continue growing.

I credit Foodtography School with opening my eyes to what the possibilities are with food photography and how to turn a nice hobby into a true business. As I continue to grow, I will always go back to the Foodtography School community and friends I’ve made from the program to get feedback on ideas, share wins, and help tackle challenges.

Did you take Advanced Foodtography School?

I just signed up to join Advanced Foodtography School this fall! I’m still getting started with the units, but hope to be able to report back soon on my experience!

How do I sign up for Foodtography School?

If you’re interested in joining Foodtography School (any of the programs) or signing up to join a free Masterclass, you can sign up with my link here.

Hopefully this Foodtography School review has been helpful! Do you have other questions about Foodtography School or my experience? I’d love to help answer them! Feel free to drop a comment below, or reach out to me directly on Instagram. Good luck!

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